Show L E A er from have some soybeans soybeans were imported original ly to serve as a forage crop but have recently been recognized qs as a valuable food tor for human consumption these legumes rank higher to in food value than do our common table beans they are notably richer in protein in and in tat fat content and are comparatively actively low in carbohydrate the latter tact fact makes them desirable for persons on a low starch diet the green soybean Is rich in vitamin A both the green and the dry beans are an excellent source of vitamin B complex soybeans are readily converted in into td flo flour ur or meal from them may also be produced a curd containing 8 per cent of protein and about nall half as much i fat also a milk which although not the equal of cows milk in food value may be used like cows milk as a beverage or in cooking two methods are in vogue for making soybean milk both of which are given here METHOD NO 1 wash the dry soybeans and soak over night remove the skins and grind the beans very fine put the ground beans in a cheesecloth bag in a bowl ot of lukewarm water using three quarts of water to each pound of beans work thoroughly with the hands for 5 or 10 minutes wring the bag of pulp until dry boll the resultant milk on a low fire tor for 30 minutes stirring frequently to prevent scorching add sugar and salt to taste keep in a cold place METHOD NO 2 after washing the soybeans let them dry thoroughly then crack them and grind them fine to each pound of beans add three quarts of water and soak for two hours boil tor for 20 minutes stirring constantly then strain through cheesecloth add sugar and salt to taste and keep in a cold place either method will result in a soybean milk which may be used in almost any recipe calling for milk SOYBEAN CURD soybean curd Is prepared from soybean milk either by adding vinegar or other acid or by allowing the milk to ferment naturally in a worm warm place using add acid makes a firmer curd fermentation gives it a texture much like creach cream cheese to make soybean curd by fermentation keep the milk in a warm place over night or until it forms a curd stir to break the curd add an equal a I 1 quantity of water heated almost to boiling and let stand for 10 minutes pour into a cheesecloth bag and drain for several hours press out the remaining liquid season with salt and pack into a dampened mould cover and store in a cold place to make the curd with vinegar heat tour four quarts of soybean milk to degrees F add 2 cups of vinegar and stir until well mixed let stand a few minutes put in a cheesecloth bag and dip the bag of curd in cold water several times to wash away the excess acid drain for about an hour and press out the remaining liquid season with salt and pack tightly in a dampened mould cover and store in a cold place until firm enough to cut the curd may be added like c heese cheese to omelet rarebit creamed hard cooked eggs and other similar dishes since the fermented curd has the consistency and somewhat the appearance and flavor of mild soft cheese it can be seasoned and use used d as stuffing for celery stalks green pepper rings or raw tomatoes or it can be mixed with salad dressing and formed into balls bails to serve see on crisp lettuce leaves or used as a garnish for salads USES FOR GREEN SOYBEANS soybeans are delicious as a green vegetable either shelled or ccook cooked edd in the pods if 11 used when they are nearly full size but still green and juicy if it is desired to use them as shelled beans bou boll the pods first for from three to give five minutes after which they may be readily li shelled belled the shelled beans may then be elther either steamed or boiled in salted water th the e time required for the cooking depends upon the variety used the best varieties are not mealy when cooked they are firm and have a nutty taste ripe soybeans are delicious browned in fat salted and served like salted nuts for foi further information con concertin cernin the 1 I luper uses use ui ol send d five fir cents cn to super t of f 0 0 u w s D anted C 1 a kin g lot for L 14 t asko no jf M d bunim of horn ff 0 economics X KARAKUL SHEEP sheep of this breed were first imported to the united states in 1909 this importation being followed by others in 1913 1013 and 1814 1914 these sheep are of the fat tall type and are not ed for hardiness their native home Is west central asia but sheep with a large percentage of karakul blood are found also in coun countries tries adjacent to the caspian sea and the black sea these sheep are prized tor for the production of lambskins lamb skins with a tight glossy curl used for ladies contil COP |